In our search for the best weekday meals, my husband and I find ourselves craving new and different dishes that break us out of the routine of chicken, fish and beef. That’s why we’ve recently become big fans of an unsung hero of weekday dinners…ground pork!
Affordable, versatile and delicious, there are so many ways of using ground pork for dinner. And right now, this easy Instant Pot Ground Pork Casserole is a favourite.
My favourite thing about the casserole is how easy it is to throw together. Pork, onion, some frozen vegetables and a can of soup are combined to make a rich and flavourful casserole that’s perfect for a busy weekday. And it’s easy to tailor the ingredients to what we have in the fridge too!
The first time that we made this recipe, we didn’t add the potatoes, but put in extra vegetables instead. It was still fantastic, and the whole family loved it.
The second time, we eliminated the celery and exchanged the carrots, frozen peas and frozen corn for a few cups of frozen mixed vegetables. It made an easy dish even easier and tasted great.
And the other great thing about this ground pork casserole is its versatility goes beyond just using different vegetables. Using a different soup gives it a completely new flavour. My husband and I love using mushroom soup instead of tomato!
To top it all off, all the ingredients are inexpensive pantry and freezer staples, making this the perfect choice when we don’t know what to have for supper. Filling, delicious and cheap…no wonder ground pork casserole is a favourite in our family!
- 1 lb ground pork
- 2 cups diced raw potatoes
- 1 1/2 cups sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup frozen peas
- 1 cup frozen whole kernel corn
- 1 10oz can tomato soup
- 1/2 cup water
- 1 tsp. dried parsley flakes
- salt and pepper to taste
- Using browning setting on Instant Pot or slow cooker, brown meat, onion, and celery. (If your device doesn't have a browning setting, use large skillet.
- Combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper, and mix well.
- Cover and pressure cook at 10 lbs. of pressure for 20 minutes. If using slow cooker, cook on low for 6 hours.
If desired, canned or fresh vegetables can be substituted for frozen. Substitute Cream of Mushroom or Cream of Bacon soup for a creamier casserole.
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Nutrition Information:Yield: 6 Serving Size: 6 people
Amount Per Serving: Calories: 352 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 71mg Sodium: 269mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 5g Sugar: 8g Sugar Alcohols: 0g Protein: 24g